There are more than 350 world-class wines awaiting you at The Capital Grille, hailing from nearly every wine-growing region on earth. Old World and New World gems, little-known labels on the brink of stardom. Our acclaimed dry aged steaks and fresh seafood deserve nothing less than an award-winning wine list. And neither do you.
Meet Brian Phillips, The Capital Grille's Advanced Sommelier charged with hand-selecting each new varietal that graces our award-winning wine list. Follow Brian on Twitter and Instagram as he shares the new gems he finds on his pursuit of exceptional food and wine pairings.
This classic Chardonnay captures crisp citrus and honeydew notes kissed by subtle oak and an elegant, full bodied finish. Enjoy it this versatile wine with Jumbo Lump Crab Cocktail or Chilean Sea Bass.
At 100% Cabernet Sauvignon, this wine delivers a perfectly structured red that blends dark fruit, cassis and supple tannins to create a perfectly balanced finish. Pair it with our Dry Aged Porterhouse or Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter.
Hailed for expressive cherry, licorice and blackberry notes, a supple mouthfeel and velvety finish. Accompanied by our Porcini Rubbed Bone-In Ribeye with 15-Year Aged Balsamic makes for an unbeatable pair.
Rich expanses of red cherry, wild strawberry and pomegranate brighten the palate while layers of sandalwood and sassafras give this Pinot intensity and depth. The Etude is medium-bodied and smooth while remaining lively and uplifting. Pairs incredibly well with Sushi-Grade Sesame Seared Tuna with Gingered Rice.
This full-bodied wine exemplifies the earthy, complex ripe fruit characteristics of great Oregon Pinot Noir. Noted for great purity of fruit and structure, it pairs exceptionally well with our Seared Citrus Glazed Salmon with Marcona Almonds and Brown Butter.
Complex layers are born from this Barolo—immediate ripe fruit rushes in and then gives way to reveal a more savory wine with dried raspberry and herb notes. An outstanding complement to our Double Cut Lamb Rib Chops and Bone-In Ribeye.
Aged in French oak, this medium-bodied proprietary blend balances ripe black cherry and cassis with the gravity of well-integrated tannins and hints of clove and vanilla. Pairs well with our Dry Aged NY Strip Au Poivre with Courvoisier Cream.
Genius brainchild of Robert Mondavi and Baron Phillipe de Rothschild, this New World wine is the apex of proprietary red, exuding opulence and class. Sought worldwide for its bold character, depth of dark fruit and ultra-fine tannins, pair with our Gorgonzola and Truffle Crusted Dry Aged Bone-In NY Strip.